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1
Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
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2
Saute the onions, stirring frequently for about 6 minutes, or until tender.
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3
Raise heat to medium high, and brown the onions for a few minutes.
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4
Lower heat, and blend in the flour to make a paste.
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5
(Might have to add a little more butter if it's too dry).
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6
Stir and cook for 2 minutes.
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7
Blend in the beef liquid (broth or gravy), and bring to a boil.
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8
Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
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9
Blend in the cream.
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10
Press the hash down firmly with the flat of a spatula.
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11
Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
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12
Cook slowly for 15 minutes, or until it has crusted on the bottom.
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13
Stir it to mix some of the crust into the hash.
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14
If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
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15
Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
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16
The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
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17
Do not stir this last crust into the hash.
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18
Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
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19
Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.
